Hit me with your best 'fall off the bone' shortribs recipe......

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Hit me with your best 'fall off the bone' shortribs recipe......

Post  mike pobega on Thu Jan 22, 2009 1:32 pm

Thanks.
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Bob Wood on Thu Jan 22, 2009 2:14 pm

Mike, did you get the ancho/coffee recipe I posted "over there"?

If not, it's here. Really good.
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  mike pobega on Thu Jan 22, 2009 2:22 pm

Nice. Very nice.

Funny, I shop and buy what looks good, instead of heading out with a list. Impulse cook you may say....
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Bob Wood on Thu Jan 22, 2009 2:26 pm

I'm the same way, Mike. On the rare occasions I've done it the other way I've generally been frustrated. You go out looking for short ribs and they're all ugly and bony, or you're looking for fish and it's all dried out and green around the edges. Blech.

When I see good short ribs I buy 'em and stick 'em in the freezer.
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Jan.Brekke on Thu Jan 22, 2009 5:10 pm

We tried the Kathy Johnson recipe last weekend. It was good, but next time I'd cut back on the brown sugar. I would look for short ribs containing less fat next time as well.

KATHY’S SLOW COOKED SHORT RIBS

5 lbs meaty beef short ribs

1 cup red wine

2 medium onions, chopped

2 teaspoons Worcestershire sauce

½ teaspoon celery salt

2 tablespoons cider vinegar

1 cup catsup

½ cup light brown sugar

Salt and pepper the ribs on both sides.

Brown the ribs in a little oil in a skillet. Transfer them to crock pot.

Pour out excess oil from the skillet, and deglaze with a hearty red wine about 1 cup.

Reduce for a moment, and add the liquid to the crock pot.

Mix the rest of the ingredients together well, and pour over ribs. Cook incrockpot for about 6-8 hours on low.

It is best to make this the day before serving.

To reheat, place ribs in a baking dish with sauce in 350 degree oven, about 30 minutes.
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Bob Wood on Thu Jan 22, 2009 5:39 pm

I've always thought that recipe had an awful lot of ketchup. Ketchup . . . blech.
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Jan.Brekke on Thu Jan 22, 2009 7:42 pm

Bob Wood wrote:I've always thought that recipe had an awful lot of ketchup. Ketchup . . . blech.

Agreed. Everybody on the other board was absolutely raving about the recipe. I think it provides a starting point, but next time I would modify significantly (mainly less ketchup and brown sugar).
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Todd F r e n c h on Thu Jan 22, 2009 7:48 pm

Jan.Brekke wrote:
Bob Wood wrote:I've always thought that recipe had an awful lot of ketchup. Ketchup . . . blech.

Agreed. Everybody on the other board was absolutely raving about the recipe. I think it provides a starting point, but next time I would modify significantly (mainly less ketchup and brown sugar).
The ketchup is not so bad - more vinegar, tenderizes the meat more

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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Robert Kenney on Fri Jan 23, 2009 12:51 am

Todd F r e n c h wrote:
Jan.Brekke wrote:
Bob Wood wrote:I've always thought that recipe had an awful lot of ketchup. Ketchup . . . blech.

Agreed. Everybody on the other board was absolutely raving about the recipe. I think it provides a starting point, but next time I would modify significantly (mainly less ketchup and brown sugar).
The ketchup is not so bad - more vinegar, tenderizes the meat more

I did away with the Brown Sugar completely and added just a teaspoon of Molasses. It hit the spot.

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Short Ribs

Post  John Gonzalez on Fri Jan 23, 2009 9:56 pm

Any recipe that starts out with '3 bottles of red wine' is okay in my book. I've always used Daniel Boulud's recipe, and it's an amazing crowd pleaser.
http://www.epicurious.com/recipes/food/views/Daniel-Bouluds-Short-Ribs-Braised-in-Red-Wine-with-Celery-Duo-106671

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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  mike pobega on Tue Jan 27, 2009 4:14 pm

All great choices. I must try the ancho/coffe one.

I did a Michael Chiarello recipe that sounded somewhat easy for a weeknight: ribs, carrots, celery, onion, 1/5 cup red wine vinegar, 2 cups cabernet (1996 Clos Pegase), and chicken stock (2.5 cups w 1/2 cup water).

I salted then browned the ribs in olive oil and saute the veggies and 1 teaspoon of Worcheshire (my addition) salt and pepper, deglazed with vinegar and wine. cooked out and added the stock and water. Put all together in my slow cooker (high) and forgot for 4 hours. let cool for 30 and removed the solids and boiled down the sauce.

The house smelled amazing all night long!

Not good for pictures , but trust me....fall off the bone deeelish! Very Happy
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Tony V e l e b i l on Tue Jan 27, 2009 6:34 pm

I am making the ancho chile/coffee short ribs for Friday's dinner with some winos.

We'll eat in this order:

Kale Salad with Pine nuts, Currants, and parmesan

Farmhouse butternut squash soup

Truffled Mac N Cheese

short ribs with cheddar polenta
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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Andy Jepeal on Tue Jan 27, 2009 7:01 pm

One of my favorites is -

Rub with the short ribs with five spice powder and let sit for an hour or so then brown them and slow cook in Mirin, Soy Sauce, rice vinegar, garlic, ginger, a little miso, water.

I usually cook them the day before, let them sit in the fridge with the cooking liquid overnight then grill them before serviing. I usually serve with Bi Bim Bop, but using a Korean BBQ sauce during the grilling and serving with rice works too.


My other way is like a standard Lamb Shank treatment. Brown the ribs, make a mirepoix and add red wine, beef stock, Thyme, Rosemary, garlic, tomato paste, water and cook in a slow oven. I still let them sit in the fridge over night ( I do this with all of my braised meat dishes). I use the cooking liquid to make a sauce when I'm ready to serve, usually with mashed potato and some whole carrots slow cooked with the meat.

Andy

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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Zachary L A N G on Tue Jan 27, 2009 7:09 pm

Looks good Cooky! (haha, that's the other great line from VT)

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Re: Hit me with your best 'fall off the bone' shortribs recipe......

Post  Andy Jepeal on Tue Jan 27, 2009 7:44 pm

I told you, I now wish to be know as ... Maestro.

I will no longer respond to any other name.

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